Cashewnut Pakoda ( Munthiri pakoda)

Ingredients

Cashewnuts                : 1 cup
Gram flour                  : 1 cup
Rice flour                   : 3/4 cup
Red chilly powder      : 1 tsp
Coriander leaves         : 3/4 cup ( chopped)
Ghee                          : 1 tbsp
Salt
Asafotida
Oil 

Method

Mix all the ingredients except oil.
Add little water and mix well .( mix into a stiff dough)
Deep fry these pakodas over the medium heat oil till crisp and golden in colour.

Paneer Butter Masala

Ingredients

Paneer cubes   : 2 cups
Onion             : 1 cup ( pureed)
Tomato          : 1 cup  ( pureed)
Ginger - garlic paste  : 1 tbsp
Red chilly powder  : 1 tbsp
Garam masala powder  : 1 tsp
Cashewnut paste           : 3 tbsps
Butter                          : 1 tbsp
Kasuri methi                 : 1 tsp
Salt
Coriander leaves

Method

Shallow fry the paneer cubes in 2 tsp of oil until golden brown and soak them in hot water so as to make them soft.
Heat butter in a pan , add onion puree and saute until golden brown.
Add ginger - garlic paste and fry for 2 mins.
Now add chilly powder, garam masala powder , tomato puree , salt and mix well.
At this stage add kasuri methi and stir well.
Add the cashewnut paste and let it cook  for few more mins.
Add the fried paneer, mix well and allow it cook for 2 mins.
Garnish with coriander leaves.

Baingan Bartha ( Roasted brinjal)

Ingredients

Brinjal  : 1 big size ( or medium size 4 )
Onion  : 2 ( chopped)
Tomato : 1 ( chopped)
Garlic    : 2 tbsps ( chopped)
Chilly powder  : 1 tbsp
Turmeric powder  : 1/2 tsp
Cumin powder     : 1 tsp
Coriander powder : 1 tsp
Garam masala       : 1/2 tsp
Jeera                     : 1 tsp
Oil
Salt
Coriander leaves
Lemon juice

Method

Wash the brinjal, wipe and apply little oil and rub all over  it.
Place this on a microwaveable bowl and cook for 5 mins .
Turn the brinjal and cook it again for 5 mins.( till shrink)
You can also roast the brinjal over the gas flame.
Let it cool. Peel off the skin and mash the brinjal well and keep it aside.
Heat 2 tsps of oil in a kadai, add jeera ,chopped onion,chopped garlic,chopped tomato one by one .
Add chilli powder, coriander powder , turmeric powder , cumin powder, garam masala powder salt and mix well.
Add mashed brinjal and cook for 5 mins.
Allow this mixture to cook on medium flame ( stir occasionally)
Finally add lemon juice  and coriander leaves .
Mix well and serve with naan / rotis / etc.

Kaju Katli ( without ghee)

Ingredients

Cashewnuts : 1 cup
Sugar          : 3/4 cup
Water          : 1/4 cup

Method

Finely grind the cashewnuts to a powder.
Heat water and sugar in a heavy bottomed pan.
Let it boil for 5 mins ( no need to check for stiring consistency)
Put the cashew powder and stir well .
Cook for few mins till the mixture thickens.
Switch off the flame and let it cool slightly.
Knead well with your hands to make it smooth.
Roll out with a rolling pin and cut into diamond shape.
store at room temperature .

Simple , quick and yummy,rich kaju katli is ready to serve.  A perfect way to celebrate Diwali...


Happy Diwali Friends....

Tiffin Sambar ( without coconut )

Ingredients

Cooked toor dal   : 1 cup
Chopped vegetables : 1/2 cup ( any 2 variety of vegetable is enough. i used potato and carrot)
Chopped onion    : 1 cup
Chopped tomatoes : 1/2 cup
Tamarind pulp        : 1/2 tsp
Coriander seeds     : 2 tbsps
Channa dal            : 2 tbsps
Red chillies            : 8 nos
Sambar powder     : 2 tbsps
Mustard seeds
Curry leaves
Coriander leaves
Salt
Oil

Method

Fry coriander seeds, red chillies, channa dal, chopped onion and tomato for 10 mins and grind to a smooth paste.
Cook the vegetables separately and keep aside.
Heat oil in a pan add mustard seeds, curry leaves .
When it splutters ,add cooked vegetables and tamarind water,sambar powder and let it boil till raw smell goes off.
Add the ground paste, cooked dal and mix well.
Add salt and enough water and let it boil on low flame for 5 mins.
Finally add coriander leaves and turn off the flame.
Serve hot with idly,dosa ,poori,pongal or even with rice.

Featured in "The Hindu"

Hai friends ,

 I am very happy to tell you all that one of my recipe "PAL POLI" is featured in "THE HINDU METRO PLUS" today... It is published under "MY GRANDMA'S RECIPES".  

Here is the link  

http://www.hindu.com/mp/2010/10/08/stories/2010100850541100.htm  

And

I would like to thank Nithubala of Nithu's kitchen for mailing me regarding this... Thanks a lot Nithu dear...

Schezwan Fried Rice

Ingredients

Cooked Basmati rice        : 1 cup
Chopped vegetables         : 1/2 cup ( i used carrot,capsicum,cabbage, beans )
Chopped onion               : 1/2 cup
Red chillies                     : 10 nos
Chopped garlic               : 2 tbsps
Soya sauce                     : 1 tbsp
Salt
Oil

Method

Boil red chillies and 1 1/2 tbsps of garlic for 5 mins and let it cool.
Grind to a smooth paste and keep aside.
Heat the oil ,add the remaining garlic and saute till golden brown colour.
Add chopped onion and vegetables and saute for 3 mins. The vegetables should be crisp.
Now add red chilly + garlic paste and cook for another 2 mins.
Add the cooked rice,soya sauce, salt and mix well.
Toss for few seconds till all the ingredients are mixed well.
Serve with any raita .

Soya Chunks Manchurian

Ingredients

Soya chunks   : 1 cup
Chopped onion : 1/2 cup
Chopped capsicum : 1/4 cup
Chopped garlic       : 2 tbsps
Maida                     : 1 tbsp
Corn flour              : 2 tbsps
Tomato sauce         : 2 tbsps
Soya sauce             : 2 tbsps
Chilly sauce            : 2 tbsps
Ginger - garlic paste  : 1 tsp
Spring onions chopped : 2 tbsps
Oil
Salt

Method

Boil soya chunks in water for 10 mins.
Remove soya chunks from water ,squeeze and keep aside.
Take 1 tbsp corn flour,maida, ginger -garlic paste, salt..make a batter by adding water to this.
Dip soya chunks in this batter and deep fry in oil till golden brown.
Heat 3 tbsps of oil in another pan, add chopped garlic and chopped onion and fry for few mins.
Add chopped capsicum and stir.
Add tomato sauce, chilly sauce and soya sauce..mix well.
Add fried soya nuggets to this and mix well .
Mix remaining 1 tbsp corn flour in 1/4 cup of water and add it to the pan and cook till the gravy thickens.
Finally add chopped spring onion and serve.

Corn Flakes Chaat

Ingredients

Corn flakes   : 1 cup
Boiled potato : 1/4 cup
Boiled chick peas : 1/4 cup
Grated carrot       : 1/4 cup
Chopped onion    : 1/4 cup
Chopped tomato  : 1/4 cup
Chat masala         : 1 tsp
Red chilly powder  : 1 tsp
Coriander leaves    : 1/4 cup ( finely chopped)
Mint leaves            : 1/4 cup ( finely chopped)
Tamarind chutney   : 2 tbsps
Green chutney        : 2 tbsps
Oma podi / Sev             : 2 tbsps

Tamarind chutney

Soak tamarind & jaggery in water for 1/2 an hour. Grind this mixture and strain. Add cumin powder,coriander powder ,salt and mix well and keep aside.

Green chutney

Add coriander leaves, mint leaves, green chillies ,cumin powder and salt in a grinder and grind to a fine paste. 

Method

Take a serving dish , put cubed potatoes, chick peas ,add a handful of corn flakes ( slightly crushed ) .
Put onion,carrot, tomato,green chutney and tamarind chutney.
Sprinkle some oma podi, chat masala and red chilly powder.
Garnish with coriander leaves and mint leaves.
Serve immediately .

Poha /Aval Vadai

Ingredients

Poha/Aval   : 2 cups
Channa dal  : 1/2 cup ( soaked for 1 hour)
Chopped onion : 1/2 cup( optional)
Green chillies     : 3
Grated ginger     : 1/2 tsp
Coriander leaves  : 1/4 cup chopped
Curry leaves
Salt
Oil

Method

Grind channa dal and green chillies coarsely without adding water.
Wash & soak poha/Aval for just 10 mins.
In bowl,add channa mixture,soaked aval,chopped onion,grated ginger, curry leaves,coriander leaves ,salt and mix everything well.
Heat oil for deep frying..
Make small balls from the batter,flatten them and fry till golden brown.

Oats Adai

Ingredients

Oats   : 2 cups
Channa dal  : 1 cup
Red chilly   : 5
Chopped onion  : 1/2 cup
Grated coconut   : 1/2 cup
Grated ginger     : 1/2 tsp
Curry leaves
Coriander leaves
Salt
Oil

Method

Soak channa dal for 1 hour.
Grind channa dal and red chilly to coarse consistency.
Add  oats,chopped onion,coconut, ginger, salt, coriander leaves, curry leaves and mix well.
Keep aside for 1/2 an hour.
Heat a tawa, spread 2 ladles of batter and pour oil around the edges.
Allow to cook on medium heat and flip to the other side to cook.
Once done remove from flame and serve hot.

Simple Beetroot Salad

Ingredients

Beetroot   : 1
Chopped onion  : 1/2 cup
Chopped coriander & chopped mint leaves : 1/4 cup
Olive oil  : 1 tbsp
Lemon juice : 1 tbsp
Pepper powder : 1tsp
Mustard powder  : 1/2 tsp ( optional)
Salt

Method

Peel & dice the beetroot into slices and keep aside.
Mix lemon juice,olice oil, pepper powder,mustard powder ,salt and add diced beetroot slices to it.
Let it sit for half an hour.
Add chopped onion and coriander + mint leaves before serving. 
This is perfect side salad.

Uppu Seedai

Ingredients 

Rice flour   : 1 cup
Urad dal flour  : 1 tbsp
Butter             : 2 tbsps
Jeera              : 1 tsp
Asafotida       : 1/4 tsp
Salt
Oil

Making Rice flour

Wash and soak raw rice in water for 1/2 an hour. Drain and spread on a cloth and let it dry. Grind to a smooth powder and sieve.

Making urad dal powder

Dry roast 1 cup of urad dal till golden brown and powder it .

Method 

Mix rice powder, urad dal powder, butter ,salt,asafotida ,jeera and mix well.
Add water little by little to make a dough.
Make small balls and spread it on a clean cloth.
Fry them in hot oil till they are golden brown and crisp.

Gulab Jamun

Ingredients

Milk powder   : 1 cup
Maida            : 1/4 cup
Butter            : 2  tsps
Milk              :  Few drops to knead the dough
Baking soda  : 1/4 tsp
Oil

For sugar syrup 

Sugar  : 2 cups
Water : 1 cup
Cardamom
Cashewnuts

Method

In a bowl,add milk powder,maida,butter ,baking powder and mix well.
Add  milk and make it into a smooth dough.
Cover it and keep aside for 15 mins.
In a pan,add sugar, water and let it boil till the syrup becomes sticky .
Add cardamom powder to sugar syrup and keep aside.
Take the jamun dough, divide into equal parts, deep fry them in medium heat oil,place them on  paper towel,add it to the sugar syrup .
Garnish with almonds or cashewnuts.

Yellow Pumpkin Dal

Ingredients

Mixed dals   : 1 cup ( moong dal, toor dal, channa dal, masoor dal)
Cubed yellow pumpkin  : 1/2 cup
Chopped onion   : 1/2 cup
Chopped tomatoes : 1/2 cup
Red chilly powder   : 1 tbsp
Chopped ginger      : 1 tbsp
Turmeric powder 
Salt
Ghee
Cumin seeds
Mustard seeds
Curry leaves
Coriander leaves

Method

Wash and soak the dals for 1/2 an hour.
Pressure cook the dal along with cubed pumpkin, red chilly powder, turmeric powder,salt for 3 whistles and keep aside.
Heat ghee in a kadai ,add mustard and jeera and allow it to splutter.
Then add the onion,tomatoes,ginger and fry for sometime.
Let it cook for 3 mins.
Add the cooked dal and allow it cook for a while.
Garnish with curry leaves and coriander leaves.

Pepper Potato Curry

Ingredients

Cooked potato   : 2 cup
Chopped onion  : 1/2 cup
Chopped garlic   : 1 tbsp
Pepper               : 1 tbsp
Jeera                  : 1 tsp
Fennel seeds      : 1 tsp
Chilly powder    : 1 tsp
Chopped tomato : 1/4 cup
Coconut milk      : 1/2 cup
Curry leaves
Salt
Oil

Method

Grind pepper,jeera,fennel seeds and chilly powder to a fine paste.
Heat oil in a kadai, put chopped onion, garlic and fry.
Then add chopped tomatoes,salt and let it cook till oil seperates.
Add pepper paste and mix well.
Put cubed potatoes and  let it cook for 5 mins.
Swich off the flame and add coconut milk .
Garnish with curry leaves.

Sending this to priya's cws- fennel seeds event

Fruit pulao after a little break

A very Big Haiii to all of you .Hope you all had a wonderful time.We celebrated our mom's 60th b'day and have really enjoyed a lot.... Its been almost 2 weeks since i came here and thanks for all the comments.  So after a little break here we go with simple and really a royal rice becoz it has got all rich ingredients in it like fruits , nuts ,saffron .sounds interesting ..right.? lets go.

Ingredients

Cooked rice   : 1 cup
Fruits             : 1 cup ( apple, pomogranate, pineapple, grapes)
Chopped onion   : 1/4 cup
Pepper powder    : 1 tsp
Cashewnuts         : 1/4 cup
Raisins                : 1 tsp
Saffron                : few strands
Milk                     ; 2 tbsps
Cinnamon
Cardamom
Cloves
Bayleaves
Ghee
Salt

Method

Soak saffron in milk and keep aside.
Heat Ghee in a kadai, add cinnamon, cardamom, cloves and bayleaves one by one.
Then add chopped onion and fry well .
Add chopped or cubed fruits and mix well .
Then put cooked rice, pepper powder , salt and saute well.
Pour the saffron milk over the pulao and mix again.
Garnish with fried cashewnuts and raisins.

Sending this to
1. priti's Festive food event 
2. Kid's menu event by Neha

Wheat Rava Salad with Moong sprouts ( Tabbouleh salad)

Ingredients

Wheat rava  : 1 cup
Moong sprouts : 3/4 cup
Chopped onion : 1/4 cup
Chopped cariander leaves + chopped mint leaves : 1/2 cup
Pepper powder    : 1 tsp
Lemon juice         : 1 tsp
Salt


Method

Rinse wheat rava several times and soak in water for 1/2 an hour.
Put the rava in sieve to drain.
In a bowl put the rava, moongsprouts, onion, coriander + mint leaves, peeper powder, lemon juice, salt and mix well.
Serve .

Sending this to
priya's lets sprout event

Murungakkai Kara Kuzhambu (Drumstick spicy curry)

Ingredients

Drumsticks chopped  : 1 cup
Small onion               : 3/4 cup
Garlic                       : 1/4 cup
Chopped tomato       : 1/4 cup
Tamarind water         : 2 cups
Red chilly powder     : 2 tbsp
Coriander powder     : 1 tbsp
Turmeric powder      : 1/2 tsp
Mustard
fenugreek seeds
Curry leaves
Oil
Salt

Method

Heat oil in a kadai ,add mustard, feugreek seeds , curry leaves one by one.
Add onions, garlic and chopped tomatoes.
Put drumstick pieces and saute it.
Put red chilly powder, coriander powder , turmeric powder and mix well .
Add tamrind water, salt and allow it to cook.
When the drumstick pieces are almost cooked swich off the flame and garnish with more curry leaves.
Serve hot with plain rice.

Sending this to Ruchikacook's Vegetable marathan - Drumstick event  started by Anitha

Barley Payasam

Ingredients

Soaked Barley  : 1 cup
Milk                 : 2 cups
Grated jaggery  : 3/4 cup
Cardamaom
Cashewnuts
Saffron

Method

Cook overnight soaked barley in pressure cooker and keep aside.
Boil milk in a pan , add barley and let it cook till the milk thickens and reduces a bit.
Switch off the flame and add grated jaggery and mix well.
Add cardamom powder and roasted cashewnuts.
Garnish with saffron.

Falafel

Ingredients

Soaked chickpeas   : 1 cup
Chopped onion      : 1/2 cup
Chopped garlic       : 1 tbsp
Chopped coriander leaves  : 1/2 cup
Pepper powder     : 1 tsp
Rice flour             : 1 tbsp
Jeera powder        : 1 tsp
Salt
Oil

Method

Grind soaked chick peas, onion, garlic, rice flour and coriander leaves to a coarse paste.
Add pepper powder, jeera powder and salt to the paste and mix well.
Heat oil in kadai ,make lemon size ball from the mixture and fry into the hot oil till golden brown.
Serve with any sauce .

Chilli Idly

 

Sending this to PJ'S Scrumptious delights from leftovers Event

Ingredients

Left over Idlis    : 5

Onion :2
Tomato : 3
Ginger-garlic paste : 1 tbsp
Soya sauce : 1 tbsp
Capsicum : 1
Kashmiri Chilly powder : 2 tbsps
Garam masala powder : 1 tsp
Coriander powder : 2 tsp
Salt
Oil

Method

Make tomato puree including chilly powder, garam masala powder and coriander powder and keep aside.

Chop the onion and capsicum ( like cube size) stir fry in liitle oil and little salt and keep aside.
Cut the idlis into pieces and keep aside..
Now heat oil in a pan and add ginger - garlic paste and stir well.
Add tomato puree ( with masala powders) ,soya sauce and salt.
Now add chopped idlis and mix well till the masalas and idlis are mixed together.
Add Onion and capsicum and mix well.
Garnish with coriander leaves.
Serve with any raita.

Crispy Coconut Milk Dosa (Simple Method)

Ingredients

Rice flour    : 1 cup
Coconut milk : 1 cup
Salt
Oil

Method

Mix all ingrdients well except oil and keep aside for 10 mins.
Heat a non-stick pan , rub lightly with oil, pout the batter to the hot pan like rava dosa.
Drizzle some oil and let it cook till the edges turn brown.
Flip over and let the other side cook.
Crispy coconut milk dosa ready .
Serve hot with tomato chutney.

Republic Day Special

Ingredients

Carrot pulao : 1  cup ( Recipe here )
Mint  pulao  : 1 cup  ( Recipe here ) 

Ingredients for cabbage pulao

Cooked rice       : 1 cup
Grated cabbage  : 3/4 cup
Chopped onion  : 1/2 cup
Green chilly        : 2
Ginger - garlic paste  : 1 tsp
Cinnamon
Cardamom
Cloves
Salt
Oil

Method

Heat oil in a pan ,add cinnamon,cardamom , cloves and chopped green chillies one by one.
Add chopped onion and fry for few mins.
Add grated cabbage, ginger-garlic paste ,salt and mix well and fry till cabbage is half cooked.
Add cooked rice and stir gently to mix well.
Garnish with coriander leaves.
In a wide plate arrange carrot pulao on the top, cabbage pulao in the middle and mint pulao in the bottom.
Serve with any raita. 

Mochai ( Field beans) curry

Ingredients

Soaked mochai ( field beans)   : 1 cup
Onion                                    : 2
Tomato                                 : 2
Ginger - garlic paste               : 1 tbsp
Red chilly powder                 : 1 tbsp
Garam masala powder           : 1 tsp
Coriander powder                 : 1 tsp
Grated coconut                      : 1/4 cup
Cashewnuts                           : 1 tbsp
Cinnamon
cardamom
Cloves
Salt
Oil
Coriander leaves

Method

Pressure cook the mochai with little salt for 3 whistles.
Grind onion, tomato, coconut,cashewnut,ginger-garlic paste to a smooth paste and keep aside.
Heat oil in a kadai ,add cinnamon, cardamom,cloves one by one.
Add the paste ,salt and cook for 5 mins till raw smell goes.
Now add all the powders and saute well.
Finally add the cooked mochai and again cook for few mins.
Garnish with coriander leaves and serve hot with rotis or poori.

Sending this to MLLA-26 started by simona started by Susan

Salsa with Biscuits

Ingredients

Salt biscuits            : 10 nos
Chopped tomatoes : 1 cup
Chopped capsicum  : 3/4 cup
Grated carrot           : 1/4 cup
Chopped onion       : 1/2 cup
Chopped coriander  : 1/4 cup
Pepper powder        : 1 tbsp
Grated cheese          : 3 tbsps
Salt

Method

In a bowl mix together the tomatoes, onion, capsicum, coriander leaves, pepper powder , salt and keep aside for 1/2 an hour.
Place the biscuits on a baking tray, put 1 tbsp of salsa on the biscuit, spread grated cheese on it and bake for just few mins or till cheese melts.
Serve hot.


This goes to

1. Sharmi's lets munch event 
2. Foodelicious's kid's delight 
3.Ayeesha's Iftar moments event
4. Sara's party Treats event

Republic Day Special

Ingredients

Dosa batter  : 2 cups
Tomato chutney  : 1/2 cup ( recipe here)
Corinader chutney : 1/2 cup ( recipe here)
Coconut chutney   : 1/2 cup ( recipe here)
Oil


Method

Heat a non-stick tawa , pour a ladle of batter into a thick dosa ( should be thicker than the regular dosa)
Pour 1 tsp oil over it and cover  with a lid.
Let it cook on low flame for 2 mins .
Remove the lid ( no need to turn the dosa) , spread tomato chutney, coconut chutney and coriander chutney one by one.
Serve hot. 

Sprouted Green Gram Stuffed Paratha

Ingredients

For the dough
Wheat flour    : 2 cups
Salt
Water

For the stuffing

sprouted green gram dal  : 1 cup
Onion chopped               : 1/4 cup
Tomato                          : 1
Green chillies                  : 2
Red chilly powder          : 1 tsp
Garlic                            : 2 pods
Garam masala powder    : 1 tsp
Jeera                              : 1/2 tsp
Oil
Salt

Method

For the dough, take wheat flour ,add salt to it.
Add required water and knead to a soft dough.
Cover and keep aside.

Cook the sprouted gram dal till soft ( or in pressure cooker with little water till 2 whistles)
Grind onion, tomato , green chilly, garlic and cooked dal to a coarse paste without adding water.
Heat oil in kadai, add jeera, add the paste ,salt ,mix well and saute on low flame.
Add red chilly powder,garam masala powder and mix everything together.
Take off from flame and let it cool.

Roll out small disc of  the dough.
Fill 1 tbsp of filling.
Fold the edges and roll out into thick parathas.
Now heat a pan, put rolled paratha on it.
Cook on medium flame ,flip and cook again ,drizzle some oil at the sides and cook till it is done.
Serve hot with sauce or any raita.

Sending this to
1. Iftar Moments Event  started by Ayeesha 
2. Let's Sprout Event by Priya
3. kid's menu event by Neha

Awards

Today i am with my Awards.

Akheela of Torviewtoronto has shared this The versatile Award ..Thank you Akheela for sharing this lovely award with me.. I would like to share this award with all my blogger friends ..Dear friends please accept this Award..

 

And

Nithu from Nithu's kitchen has shared this Thank you card for participating in her Best Out of waste event.Thank you nithu for this lovely card.

Milagu Kuzhambu ( Pepper curry)

Ingredients

 Pepper   : 2 tbsps
Coriander seeds  : 1 tbsp
Toor dal   : 1 tsp
Curry leaves  : 1/2 cup
Tamarind      : small lemon size
Gingelly oil   : 1 tbsp
Red chilly    : 1
Mustard
Salt
Asafotida
Turmeric powder

Method

Soak tamarind in water for 15 mins
Dry roast pepper, coriander seeds, toor dal,red chilly, curry leaves and grind with soaked tamarind along with water to a smooth paste.
Heat gingelly oil in a pan ,add mustard seeds and asafotida.
Add the paste , salt, turmeric powder and 1/2 cup of water.
Keep the stove in medium flame and allow to boil till it becomes semi solid. 
Serve with plain rice with ghee.
This can be stored in a clean container for minimum 15 days.

This picture goes to Divya's Show me Your Refrigerator Event 

Oats & Dates Peda

Ingredients

Oats   : 1 cup
Dates  : 10 pieces
Jaggery grated : 3/4 cup
Butter            : 1/2 tbsp
Cardamom powder : 1 tsp
Cashewnuts

Method

Heat butter, roast oats till it becomes light brown colour and powder it.
Soak the dates in milk for 4 hrs and grind it along with milk to a smooth paste.
Take a heavy bottomed pan, add oats powder, dates paste, grated jaggery,cardamom powder  and mix throughly and stir them continously for 5 mins .
Switch off the flame ,let this cool for 30 mins.
When the mixture cooled down, take a small portion, make balls and flattern it on your palm ,arrange cashewnuts over them and serve.

150th Post - Mango Shrikhand

Hello My Dear Friends ,I am reaching my 150th post today... Thanks a lot for your love and support ... I think the main achievement is i got Many lovely Friends through this.. So to celebrate this wonderful time I made this Mango Shrikhand .. This is for you Friends...  

Ingredients

Mango pulp  : 3/4 cup
Yogurt          : 1 cup
Sugar            : 1/2 cup
Saffron
Cardamom
Cahewnuts
Raisins

Method

Drain the water from yogurt by tying it in a cloth and hang it for 2 hours.
Mix drained yogurt, mango pulp and sugar .
Add more sugar if needed.
Add cardamom powder, saffron and mix well.
Garnish with raisins, cashewnuts and refrigerate for 2 to 3 hrs before serving.

Finger Sandwich

Sending this to MM - Event hosted by sara's corner started by meeta

Ingredients

Wheat bread   : 4 slices
Chopped onion  : 1/2 cup
Chopped tomato  : 1/4 cup
Grated carrot        : 1/4 cup
Chopped capsicum : 1/4 cup
Chopped garlic     : 1 tsp
Chilly flakes          : 1 tsp
Grated cheese       : 2 tbsps
Coriander leaves    : 1 tbsp
Basil                      : 1 tsp
Salt

Method

Cut the bread slices into two pieces.
Combine chopped onion, tomato, grated carrot,capsicum , garlic ,chilly flakes,coriander leaves ,salt,crushed basil and mix well.
Spread mixture over the bread slice ,sprinkle grated cheese on it, toast it in the preheated oven till the cheese melts - just a couple of minutes.
Take it out and serve hot with tomato sauce.

Ulundu (Urad dal) Kanji with sprouted fenugreek

This kanji is very easy to prepare and easy to digest.. This is a recipe cooked without oil and very very good for health especially for sick people and cooking time is very less. Sending this to priya's think spice - Think fenugreek originally started by sunitha and Priya's let's sprout Event and also to kid's menu event by Neha

Ingredients

Rice  : 1 cup
Urad dal  : 1/2 cup
Sprouted fenugreek seeds  : 1 tbsp
Garlic       : 5 pods
Grated coconut : 1/2 cup
Cumin seeds     : 1/2 tsp
Salt

Method

Wash rice and dal ,put in a pressure cooker ,add sprouted  fenugreek,garlic,coconut,cumin seeds and salt. 
Add 5 cups of water and mix well.
Pressure cook till 5 whistles.
Mash well  and it should be in semi solid consistency.
Serve hot with any thuvayal and papad.

Pav Bhaji with moong dhal sprouts

Sending this to Priya's let's sprout event

Ingredients

Sprouted moong dal ; 1 cup
Peeled and cubed potato        : 1
Chopped carrot       : 1/2 cup
Chopped onion       : 1/2 cup
Chopped tomatoes  : 1/2 cup
Green chillies           : 2
Ginger - garlic paste : 1 tbsp
Pav bhaji masala       : 1 tbsp
Chilly powder          : 1 tbsp
Lemon juice             : 1 tbsp
Salt
Oil
Turmeric powder
Coriander leaves 

Pav buns     : 6
Butter          : 3 tbsps 

Method

Add a tsp of oil in a pressure cooker ,add chopped onions,chopped green chillies and fry.
Add ginger - garlic paste and fry well.
To this add chopped tomatoes, salt, turmeric powder, pav bhaji masala, chilli powder and stir well for few mins.
Now add cubed potato, carrot, the sprouts and mix well.
Close the lid and pressure cook till 3 whistles.
When it is cooled open and add coriander leaves , lemon juice and mash .( don't make it into paste.)

Then slit the bun into two. ( like a book)
Heat a flat pan,add  1 tbsp butter and rub the bun for few mins .
Serve hot with bhaji..

Carrot Pulao

Sending this to suma's Healing food- carrot event

Ingredients

Grated carrot     : 1 cup
Basmati rice       : 1 cup
Chopped onion  : 1/2 cup
Green chillies     : 4
Ginger - garlic paste  : 1 tsp
Cinnamon          : 1/2 inch
Cardamom         : 2
Cloves               : 4
Bayleaves          : 2
Pepper              : 1/2 tsp
Coriander leaves  : 2 tbsp
Ghee                   : 2 tsp
Salt

Method

Wash and soak rice for 10 mins.
Heat 1tsp ghee add 1/2 of the masalas ( cinnamon, cardamom,cloves, 1 bayleaves,pepper) and fry until the spices puff up.
Add rice and fry for just 2 mins.
Add 1 1/2 cups of water ,salt and let the rice cook.
Heat remaining 1 tsp ghee in a pan and add the remaining masalas ,chopped onion , chopped green chillies,ginger-garlic paste and fry  until translucent.
Add grated carrot ,salt and cook till done.
Add cooked and cooled rice and mix well.
Turn off the flame, garnish with coriander leaves.
Serve hot with any raita.

Microwave 5 in 1 Halwa

This is the first time i prepared this 5 in 1 Halwa.. With simple 5 ingredients which we have always in hand, it tastes amazing... 

Ingredients

Oats        :  1 cup
Wheat flour  :  1 cup
Bread           : 1 slice
Banana          : 1
Milk            : 1 cup
Sugar          : 1 1/2 cups
Ghee           : 2 tbsps
Cardamaom : 3
Cashewnuts : few

Method

Grind oats,wheat flour,banana, bread ,cardmom with milk to a smooth paste.
Add ghee in microwave safe bowl, and the paste ,cook in microwave high till it forms like dough. ( keep stir in between)
Add sugar ,mix well and cook again for 10 mins till it forms like a single lump.
Garnish with cahewnuts and serve hot.

Mor Kuzhambu

Ingredients

Yogurt     : 1 cup
Grated coconut : 1/2 cup
Coriander seeds : 2 tnsp
Channa dal        : 1 tbsp
Green chillies    : 4
Cumin seeds     : 1/4 tsp
Chopped ladies fingers  : 1/2 cup
Coconut oil      : 1 tbsp
Salt
Curry leaves
Asafotida


Method

Soak coriander seeds, cumin seeds, green chillies, channa dal for 1/2 an hour and grind with grated coconut to a smooth paste.
Add coconut paste to yogurt/curd , whisk well, cook over low heat ,string continously to prevent curdling.
Add salt and when it starts boiling, immediately switch off the flame.
Heat coconut oil in a pan , add mustard seeds, curry leaves, asafotida one by one.
Then add chopped ladies finger and fry till chnages its colour and add to the kuzhambu.
Seve with plain rice.

Mango Jam

Ingredients

Mango pulp  : 1 cup
Sugar           : 3/4 cup
Citric acid    : a pinch
Cardamaom powder : 1/4 tsp

Method

Mix mango pulp and sugar , cook on medium heat.
String continiously.
After 15 mins the mixture will come together like halwa.
At that point add cardamom powder, switch off the flame and Add citric acid.
Let it cool completely and store in sterilized bottle/container.
This jam can stay for 1 year..

Vegetable Momo

Sending this to cooking Escapades steamy kitchen event

Ingredients

For dough
Maida    : 1 cup
Salt
Water

For filling
Chopped Mixed vegetables : 1 cup ( carrot,cabbage, green peas)
Chopped onion                  : 1/2 cup
Chopped garlic                  : 1 tbsp
Chopped green chilly         : 1 tbsp
Pepper powder                  : 1 tsp
Soya sauce                        : 1 tsp
Oil
Salt

Method

Mix maida,salt and knead to a stiff dough with water .
Heat oil in pan ,put chopped garlic and fry for few mins.
Add chopped onion,green chilly and stir .
Add chopped vegetables and let it cook for 8 to 10 mins
Put pepper powder, salt ,soya sauce and mix and remove from fire.
Roll out medium size chapptti's from dough .
Use a cutter or glass to cut out the rounds of dough.
Take one round of dough, add a spoonful of filling in the center .
Fold all around the edges and seal .
Steam the momos for 10 mins.
Serve with tomato sauce.

Torrijas - Spanish Bread Pudding ( Eggless)

Sending this to AWED-Spain guest hosted by priya event by DK

Ingredients

Bread slices : 4
Milk            : 1/2 cup
Vanilla essence : 1/2 tsp
Sugar               : 1/4 cup
Cinnamon powder : 1/4 tsp
Honey                  : 2 tbsps
Oil                       : 1 tbsp


Method

Mix milk,sugar, vanilla essense , cinnamon powder and keep aside.
Dip the slices of bread in milk mixture and toast in a pan until golden brown.
Place the torrijas on a serving plate and pour honey over it.
Serve immediately with any fresh fruit.
I served with fresh cherries..